Spinach Fettuccine with Creamy Leek and Pancetta

Cook Time 8 minutes

Servings 4

Ingredients

1 x San Remo Spinach Fettuccine 500g
3 tbsp olive oil
150g pancetta, sliced thinly
3 medium leeks, sliced finely
2 garlic cloves, crushed
1 tbsp butter
½ cup basil
150g fresh ricotta
¼ cup parmesan, grated

Method

Cook pasta according to packet directions. In a large pan on medium heat, add olive oil, pancetta and leeks. Cook for 2 mins.

Take half a cup of pasta water and pour into pan. Add garlic and butter. Cover and cook until leeks are softened. Add salt and pepper to taste. Strain pasta and add to the pan. Turn off the heat and stir in ricotta. Serve and finish with basil and parmesan over the top.